Rosemary Roasted Chicken with Vegetables
Elevate your dinner table with this flavorful and hearty Rosemary Roasted Chicken with Vegetables. This one-pan dish features a perfectly roasted whole chicken, infused with the earthy aroma of fresh rosemary, zesty lemon, and garlic, delivering succulent meat with golden, crispy skin. Nestled around the chicken are tender roasted carrots, red potatoes, and sweet red onions, basted in savory chicken broth for a robust, caramelized side. With simple preparation and just a handful of wholesome ingredients like paprika, olive oil, and black pepper, this recipe is ideal for both cozy family meals and elegant gatherings. Ready in under two hours and serving up to six, this meal is a hassle-free way to bring a rich, comforting roast to your table. Serve it with the flavorful pan juices for an irresistibly satisfying dinner everyone will love. Perfect for Sunday roasts and special occasions, this dish is bursting with flavor and nutrition in every bite!
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Recipe Information
Ingredients
- 4 lb Whole chicken
- 4 sprigs Fresh rosemary
- 1 whole Lemon
- 6 whole Garlic cloves
- 3 tbsp Olive oil
- 4 medium Carrots
- 1.5 lb Red potatoes
- 1 large Red onion
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels, ensuring the skin is as dry as possible for crispiness.
Season the chicken inside and out with 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and the paprika.
Stuff the cavity of the chicken with the lemon (halved), two garlic cloves, and two sprigs of rosemary.
Truss the chicken legs with kitchen twine to ensure even cooking.
Peel and slice the carrots into 2-inch pieces, cut the red potatoes into quarters, and slice the red onion into wedges.
In a large mixing bowl, toss the vegetables with 2 tablespoons of olive oil, the remaining rosemary leaves (chopped), and a sprinkle of salt and pepper.
Spread the vegetables in an even layer on a roasting pan or baking dish. Pour the chicken broth over the vegetables.
Rub the remaining 1 tablespoon of olive oil over the chicken skin and place the chicken on top of the vegetables, breast-side up.
Roast the chicken and vegetables in the preheated oven for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Baste the chicken with the pan juices every 30 minutes to enhance its flavor and keep it moist.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted vegetables, drizzled with the delicious pan juices.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 29.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4667 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
